American Culinary Federation Names Culinary Arts Instructor Certified Culinary Educator
LAKE CHARLES, LOUISIANA – April 30, 2019
SOWELA Technical Community College’s Culinary Arts Instructor Chef Roy Angelle was named a Certified Culinary Educator (CCE) by the American Culinary Federation Education Foundation. This certification is a yearlong process, which includes 120 hours of education development with a minimum of eight hours in the following subjects: curriculum planning and development, evaluation and training, teaching methodology, and educational psychology.
Chef Angelle completed three 30-hour courses in Nutrition, Food Safety & Sanitation, and Supervisory Management. The certification criteria also require 1,200 postsecondary teaching hours, successful completion of a written and hands-on practical exam, as well as a classroom video demonstration. Education requirements include an Associate’s Degree in Culinary Arts and a Bachelor’s Degree.
As part of SOWELA’s Culinary Arts faculty, Chef Angelle teaches Culinary Production Principles for Dining Facilities, À La Carte, Sanitation and Safety, and more. SOWELA’s Culinary Arts program prepares students to work in service, production, and baking areas of the food service industry. For more information about the program, visit www.sowela.edu/culinary-arts.
SOWELA Technical Community College provides traditional, distance, and lifelong learning experiences and awards associate degrees, technical diplomas, and certificates. The College empowers learners in career and technical education and enables transfer students to pursue a four-year degree so all learners excel as globally competitive citizens. The College has been educating the region’s workforce for 80 years and has locations in Jennings, Lake Charles, and Oakdale, LA.